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Moroccan Lamb & Beef Kabobs
Our kabobs are made with sirloin and lamb along with an assortment of diverse flavors that make this Moroccan dish an adventure on a plate.
Prep Time 10 minutes
Cook Time 10 minutes
Refrigeration 1 hour
Total Time 1 hour 20 minutes
Servings 4 people
Ingredients
1 lb grass-fed ground sirloin, 1 lb ground lamb 80% lean 20% fat, 1 1/2 tsp kosher salt, 1/2 tsp ground black pepper, 1 tsp cinnamon, 2 tsp paprika, 1 tsp cumin, 1/4 tsp cayenne pepper, 1 yellow onion, minced or grated, 1/4 c fresh parsley, chopped, 1/2 c fresh cilantro, chopped, 1 tbsp fresh mint, chopped
Instructions
Soak bamboo skewers in water until ready to use. In a large bowl, add all of the ingredients together, using hands mix until well blended. Cover and place in the refrigerator for 1 hour.Preheat gas grill (around 450-475° F) for the kabobs. Shape meat into cylinders. Gently push the skewer in the center of the meat. Grill for about 5 minutes on each side. It may be less or more cooking time, depending on grill temperature and meat thickness. Don’t overcook or they will be dry. Serve and enjoy!
Recipe Notes
We recommend serving these Moroccan Beef Kabobs with tzatziki sauce, naan bread, a Greek salad, or simply turn them into lettuce wraps.
